I’ve been on a major cooking/baking streak lately. Some may say I’ve gone a little mad when it comes to this domestic chore. I don’t know if this technically qualifies as nesting, but I want to cook allllllll the things. And then eat them.
The most recent thing I’ve added to my repertoire is chicken pot pie; I first had the urge to make them when I saw the recipe in Rachel Ray’s Every Day magazine a couple of months ago. I’ve only had chicken pot pie a time or two in my life, and I’ve certainly never made it, but I really felt the need to tackle those bad boys while heavily pregnant. Go figure.
We use Breville’s Personal Pie Maker to cook our pies, but you can use a set of 9″ pie tray for a full size pie, 4″ mini tart or quiche molds, or even a muffin tray. Use whatever you have, and make it your own! We also used pre-made pie crusts, but feel free to use homemade.
The verdict? Absolutely delish and ridiculously easy to make! The hardest part is cooking the chicken, honestly. I can definitely picture myself making these again in the cold winter months, even with a newborn in the picture. 😉 That must be saying something!
- 2 – 3 chicken breasts
- 1 tbsp olive oil
- 2 tbsp Italian seasoning (or whatever herb blend you like for your chicken)
- 4 tbsp (1/2 a stick) light butter
- 1 onion, finely chopped
- 1/2 cup unbleached, all-purpose flour
- 2 cups chicken broth
- 2 cups 2% or whole milk (to give the sauce the perfect creamy texture)
- Salt and pepper, to taste
- 2 cups thawed frozen peas and carrots
- 1 tbsp thyme
- 1 package (4 sheets) of pie crust
- Cut chicken into small bite-sized pieces, about 0.5″ – 1″ pieces.
- In a large pan or skillet, heat the olive oil over medium heat. Once hot, add the chopped chicken and season well with your selected herbs, salt, and pepper.
- Saute chicken until cooked through, stirring often, for about 10 minutes and transfer to a bowl for later.
- Preheat the oven to 350°F .
- In a large pan or skillet, melt the butter over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Whisk in the flour and cook for a minute. [Don’t worry if it looks clumpy! It’ll smooth out once the add the broth and milk.]
- Whisk in the broth until smooth, then add your milk and mix evenly.
- Bring to a rapid simmer, whisking continuously while cooking for about 5 minutes.
- Stir in the chicken, peas and carrots, and thyme and mix well. Cover and cook for another 5 minutes on low-medium heat, stirring often.
- Brush the pie crust bottom with a little bit of milk (some people prefer egg) and shape it into your mold. [I usually roll out the crust a little bit as an extra step to get more bang for my buck.]
- Add a generous helping of filling into the pie crust bottom. You want to add enough so that the pie is is a little rounded when you put the top on.
- Put the top of the pie on and seal the edges as necessary. Brush the top with a little bit of milk or egg, whatever is your preference.
- Bake in the oven until the tops are golden, 20 to 25 minutes. Let rest for 5 minutes before serving.
Source: Inspired by Rachel Ray
WeightWatchers® PointsPlus™: 10 per serving
*All nutritional info is estimated using SparkRecipes.com. Actuals may differ based upon product brand.